Oatmeal Chocolate Chips
Chewy oatmeal chocolate chip cookies with rich chocolate and hearty oats, perfect for satisfying sweet cravings and enjoyable for all ages with a classic, comforting flavor.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream the shortening, brown sugar, and granulated sugar.
- Add eggs and mix thoroughly.
- Combine the baking soda, salt, and flour and add to the creamed mixture.
- Knead until thoroughly combined.
- Add oatmeal and chocolate bits; continue to knead until well mixed.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake for 15 minutes.
Tips & Substitutions
For a richer flavor, try using melted butter instead of shortening. You can also use rolled oats for a heartier texture. If you prefer a nutty twist, add chopped walnuts or pecans. To adjust sweetness, consider reducing the granulated sugar slightly, especially if using chocolate chips that are already sweet. Make sure to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These oatmeal chocolate chip cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. For a delightful dessert spread, serve them alongside a slice of Water Whip Pie Crust(Perfect Every Time). Consider adding a scoop of vanilla ice cream on top for a delicious twist. They also make great lunchbox treats or after-school snacks for kids.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them in a zip-lock bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F for a few minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Chips contains roughly 385 calories, with 3g protein, 48g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 784mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe. They will yield a softer texture compared to rolled oats, which provide a chewier bite. If you prefer a heartier cookie, stick with rolled oats for maximum texture.
What can I substitute for shortening?
If you don't have shortening, you can substitute an equal amount of unsalted butter or coconut oil. This will add a richer flavor and slightly alter the texture, making the cookies a bit softer.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool. Keep an eye on them during the last few minutes of baking to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).